Vegan Golden Chocolate Caramel Pretzel Rods

Vegan Golden Chocolate Caramel Pretzel Rods Recipe

By Hot For Food

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 45 minutes


47 to 60 pretezel rods (4-inches in length)

date caramel

12 (250 g) medjool dates, pitted

1/2 C warm water

2/3 C canned coconut cream

2 tbsp tapioca starch

1 tbsp vanilla extract

1/4 tsp salt

1/2 C vegan butter

1 C granulated cane sugar

golden sponge toffee

1/2 tsp Wilton Edible Gold Pearl Dust

1/2 C water

1 C granulated white sugar

1/4 C white or golden corn syrup

2 tsp baking soda

chocolate coating

16 oz (about 3 cups) dark chocolate melting wafers


1In a high-powered blender, add pitted dates, water, coconut cream, tapioca starch, vanilla extract, and sea salt. Blend until very smooth.

2In a saucepan, melt vegan butter and add the cane sugar on low to medium heat. Stir to combine. When the butter is mostly melted, you can turn the heat up slightly and add in the date mixture and stir until combined.

3Let it come to a low bubble and whisk constantly to prevent burning. A smooth caramel forms and thickens slightly in about 4 to 5 minutes. Then remove from the heat and let the mixture cool.

4Meanwhile, prepare two baking sheets lined with wax paper and prepare the sponge toffee while the caramel cools down.

5For the sponge toffee, make sure all of your ingredients are pre-measured as the process happens really quick! Line a square pan with parchment paper and attach a candy thermometer to a medium sized sauce pan.

6In a small bowl or measuring cup, combine the gold pearl dust and water.

7In your sauce pan over medium-high heat, add sugar evenly so it covers the bottom of the pot. Pour the corn syrup and water over top so that all of the sugar is covered. Do not stir this. The sugar will dissolve and start to simmer.

8Once the sugar mixture reaches 300°F which is hard candy-crack stage (this took about 18 minutes on my stove top), take the pot off heat and whisk in the baking soda until combined. Don’t continue whisking as you want air to remain the mixture. The mixture will begin to foam right away and double in size.

9As soon as it mostly stops expanding, pour the mixture out into the square pan, working quickly as it’ll start to harden immediately. Let the mixture cool and harden at room temperature for about 1 hour.

10By now, your caramel will be cooled enough and slightly thicker. Pour the caramel into a heat-safe cup or mug that is about 4-inches tall and ensure the mouth of the cup is about 2 1/2-inches wide.

11Dip a pretzel rod 3/4 of the way into the caramel. Let the excess drip off well before placing on the sheets lined with wax paper. Repeat with the remaining pretzel rods. The caramel shouldn’t pool too much but if some are a little bit misshapen from pooling around the pretzel, use a knife or small spatula to smooth out the caramel edges before chilling in the fridge for at least 2 hours to set the caramel.

12Once the sponge toffee is completely cooled, break the large piece in half. Place one half in a large resealable plastic bag, removing the air. Use a rolling pin to bash the toffee to create small crumbs. It’s very therapeutic! Pour into a wide shallow dish and set aside until you’re coating the caramel pretzel rods.

13To make the chocolate coating, melt 8 ounces of dark chocolate wafers at a time over a double boiler until smooth and entirely melted. Clean out the same mug or cup you used for the date caramel, and pour in the melted chocolate.

14Take the caramel dipped pretzel rods and smooth out any shifted caramel on the pretzel using a knife or small spatula.

15Dip it into the chocolate covering the caramel layer and let a lot of the excess drip off.

16Have toffee sponge crumbs in a large wide plate or platter and generously coat the rod with the crumb while rotating it constantly so you don’t drip a lot of chocolate into the crumbs.

17Place the rod on a clean sheet lined with wax paper that is in the fridge. You’ll want to place the fully coated rods immediately in the fridge so they don’t pool at all. Keep chilled in the fridge.

18Divide the rods in individual plastic cellophane bags or in mason jars and keep refrigerated unless putting out to serve immediately. Store leftovers in the fridge.

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